Vintage Bites: Recipes From My Kitchen: Joyce's Cranberry Salad

 

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Joyce’s Holiday Cranberry Salad

This beautiful and delicious cranberry salad is a festive addition to your holiday table. Originally shared by my sister-in-law Joyce years ago, this recipe is easy to make and features simple ingredients. This photo of cranberry salad is not mine, as I’m unable to eat cranberries due to a medication interaction now. 

Ingredients

• 2 cups sugar
• 2 packages (6 oz. each) strawberry-flavored gelatin (Jello)
• 2 cups hot water
• 1 ½ cups cold water
• 2 cups fresh or frozen cranberries, ground (if using frozen, thaw first)
• 1 cup red apples, chopped (e.g., Red Delicious, or substitute with your favorite sweet or tart variety)
• 1 (20 oz.) can crushed pineapple, drained
• 1 cup pecans or English walnuts, chopped
• Whipped topping (e.g., Cool Whip), for serving

Instructions

1. Prepare Ingredients:
• Gather all ingredients.
• Grind the cranberries in a food processor (thaw first if frozen).
• Chop the apples and nuts.
• Drain the pineapple thoroughly in a colander.
2. Make the Gelatin Base:
• In a large bowl, dissolve the strawberry gelatin in hot water. Stir in the sugar until fully dissolved. Add the cold water and mix well.
3. Combine Salad Ingredients:
• Stir the cranberries, apples, pineapple, and nuts into the prepared gelatin mixture. Mix until evenly combined.
4. Set the Salad:
• Cover the bowl and refrigerate overnight to allow the gelatin to set.
5. Serve:
• To serve, scoop the cranberry salad into individual portions or a serving dish and top with whipped topping.

Notes

• Reduce the sugar for a less sweet version and opt for tart apple varieties like Granny Smith. Cranberries are naturally tart, so adjust with caution.
• This cranberry salad is a family favorite. We love the balance of sweetness and just a hint of tartness in the original recipe.

 MERRY CHRISTMAS!